Pepes Ayam – Little Steamed Chicken Parcels



Tegel Fresh Chicken Skinless Thighs
  • 400g Tegel Fresh Chicken Skinless Thighs, cut into small pieces
  • 2 cloves garlic, crushed 
  • 1 onion, finely diced
  • 1 Tbsp minced ginger
  • ½ tsp chilli powder
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 bay leaf, finely chopped (or salam leaf which is Indonesian equivalent but harder to find)
  • 2 Tbsp peanut oil
  • Shrimp paste (optional and to taste)
  • Wrappers – can use banana palm or corn husks if you have them or baking paper
  • Toothpicks


1. Mix all of the ingredients together. Set aside whilst you prepare your wrappers.

2. Cut whatever you are using as a wrapper into 15cmx15cm squares or an approximation of this.

3. Spoon 1 heaped tablespoon of the chicken filling into the centre, fold in the sides and then the ends and secure with a toothpick to make a cute little flat bottomed parcel. These can now be refrigerated for up to 24 hours before steaming.

4. To steam, use a bamboo steamer if you have one or any normal steamer pot will do. Steam in batches, cooking for at least 15-20 minutes to ensure chicken is cooked through. Pile the parcels onto a platter.

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